Heat oil until hot, then saute onion until brown. Add ginger and garlic and saute for a minute to release the aroma. Add all the spices and saute for about 2 minutes. Add the chicken and brown on all sides. Add the salsa and salt to taste. Cover and simmer for 1/2 hour. Add a little water if the chicken becomes too dry.
This is meant to be a fairly dry dish. If there is a lot of liquid in the pan after 1/2 hour of simmering, remove the chicken and heat the liquid on high until most of it has evaporated and the sauce is quite thick. Return the chicken to the pan to coat thoroughly.
Serve with hot cooked rice and a side of vegetables.
Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.Submit Yours